Saturday, December 5, 2009

Cup of corn

They are available in most places you are likely to visit during any given weekend - right from crowded multiplexes to plush shopping malls to the humble neighbourhood departmental store! They come in various sizes - S, M and L.

Well, well, I am talking about the 'cup of American sweet corn'. Two spoons of it and you would be lost in the taste.. The next thing you would know is that you are scraping the bottom of your cup with the plastic spoon with this awful feeling - 'aah, got over so soon!'

This yummy healthy snack is our all-time family favourite. Tried my hand at recreating this magic at home. K's final verdict (which made my day): 'This corn is the best I've ever had. It is much much better than the ones we get outside' :-)

Ingredients (serves two)
  • Sweet corn (boiled): 1 + 1/2 cups
  • Butter: 2 tsp (those who are calorie conscious, pl dont omit this.. this ingredient is 'the' taste amplifier)
  • Salt: to taste
  • Pepper powder: to taste
  • Corriander leaves: 1/2 tbsp, chopped very fine
  • Lemon juice: 1+ 1/2 tsp
  • Boil the sweet corn. Just follow the instructions on the cover. My packet instructed me to immerse the cover in boiling water for 3 - 5 minutes. Did just that and the corn tasted great
  • Drain out all the water in the sweet corn and set aside
  • To this, add salt, pepper, butter, lemon juice and finely chopped corriander leaves
  • Quickly mix everything very well
  • Adjust the salt-pepper-lemon juice ratio to your liking
  • Serve hot!!
You could create endless variations using tomato ketchup, chaat masala, grated cheese..... etc. This yummy cup of corn goes straight to 'Food for 7 stages of life - Kids special event', hosted by RV and inspired by Sudeshna

Thursday, December 3, 2009

Tomato & Spring Onion Rice

Each one of us have a handful of dishes which we can cook even in sleep. We have made them over and over so many times, we do not need to stick to any specific recipe. We know how much of what goes into the dish, where the ingredients are available, etc etc. We can cook even with the lights off!!

This tomato rice is one such a recipe for me. Utterly easy yet absolutely tasty – it can be put together in 15 – 20 minutes flat! It requires just a few ingredients, mostly seen in our pantry. This recipe is from my mom. Her usual tomato rice has onions instead of spring onions. Here, I have used spring onions since I had them handy. They added beautiful colours to my tomato rice!

Ingredients (serves two)
  • Raw rice (any variety): 1 cup
  • Water: 1 + ¾ cups
  • Onion (large): 1, sliced fine [or] Spring onions: 6 - 7 sprigs, finely chopped
  • Tomatoes (slightly bigger than medium): 4, sliced
  • Green chillies (optional): 1, chopped
  • Garlic (optional): 3 – 4 pods, sliced
  • Turmeric powder: ½ tsp
  • Chilli powder: ½ tsp or to taste
  • Salt: to taste
  • Garam masala: 1 tsp
  • Cashews: 5- 6
  • Cloves: 2
  • Cinnamon: Small bit
  • Cardamom: 2
  • Bay leaf: Half of one leaf
  • Jeera: 1 tsp
  • Corriander leaves: to garnish
  • Oil: 3-4 tbsp

  • Wash the rice well. Drain water and keep aside
  • Chop all the vegetables and keep them handy
  • Take a pressure cooker
  • Add oil
  • Finish off with the tadka of cashews, cloves, cinnamon, bayleaf, cardamom and jeera
  • Now add the green chilli, garlic and spring onions. Sauté till they are slightly brown
  • Once done, add tomatoes
  • Also add the salt, garam masala, chilli powder and turmeric powder
  • Sauté for a about 2 – 3 minutes
  • Now add the rice and sauté gently for another three minutes.
  • Add 1 + ¾ cup of water
  • Close the cooker with the weight on. Keep it on medium flame. Once three whistles are done, let it stay on a low flame for 2-3 minutes
  • Switch off after two minutes
  • Once the pressure is released, mix the rice, adjust salt and garnish with coriander leaves
  • Serve hot!


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